Almond Tangerine Butter Cookies -

Almond Tangerine Butter Cookies

Almond Tangerine Butter Cookies. Sweet and slightly tangy with a smooth citrus finish. Almond extract and tangerine zest. Cornmeal adds a slight crunch.
Course Cookies
Cuisine American
Keyword almond butter cookies, easy almond cookies, easy butter cookies
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 60
Calories 121kcal
Author Plating Pixels


Almond Tangerine Butter Cookies

  • ¾ cup butter softened
  • 1 ½ cups granulated sugar
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons cream of tartar
  • 1 teaspoon salt
  • 2 eggs
  • 2 teaspoons finely shredded tangerine peel
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
  • ¾ cup olive oil
  • ½ cup yellow cornmeal
  • 4 cups all-purpose flour

Fresh Tangerine Glaze

  • 2 ½ cups powdered sugar
  • ¼ cup fresh squeezed tangerine juice
  • 2-3 teaspoons water
  • Almond slices optional topping


  • In a very large bowl, beat softened butter with an electric mixer on medium speed for 30 seconds. Add sugar, baking soda, cream of tartar and salt. Beat on medium until light and fluffy, 2-3 minutes, scraping sides occasionally.
  • Add eggs, tangerine peel, vanilla and almond extract. Beat until combined. Slowly beat in olive oil until combined. Beat in cornmeal. Slowly add flour and beat until smooth and combined. You may need to hand stir in last bit of flour.
  • Cover and refrigerate dough to firm up for handling, about 30 minutes. Preheat oven to 350º F. Shape dough into 1-inch balls, place balls 2 ½ inches apart on a parchment lined baking sheet. Using the cut edge of a knife, press an X into the center of each ball. Don't press down too much as they'll spread out when baking, you just want an imprint on the ball.
  • Bake at 350º for 10-12 minutes, or until the tops are slightly golden brown. Remove from oven and while cookies are still warm, use the knife to slightly press the X's again (see pictures above). Place on wire rack.
  • Glaze cookies while they are still warm: In a medium bowl stir together powdered sugar, tangerine juice and water. You may need slightly more or less water depending on constancy. Brush glaze over cookies. Options: Sprinkle tops with almond slices.


Calories: 121kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 11mg | Sodium: 88mg | Potassium: 30mg | Fiber: 0g | Sugar: 10g | Vitamin A: 80IU | Vitamin C: 0.5mg | Calcium: 4mg | Iron: 0.5mg